Buttermilk fried chicken salad with sriracha mayo and burger bun croutons

By Matt Tebbutt
From Saturday Kitchen

Ingredients

Ingredients for Fried Chicken

• Chicken thighs: 4, boneless, cut into 2.5cm/1in pieces
• Buttermilk: 150ml/5fl oz
• Flour: 150g/5½oz
• Onion powder: 2 tbsp
• Garlic powder: 2 tbsp
• Smoked paprika: 2 tbsp
• Filo pastry: 4 sheets, cut into shards around 1–2cm
• Free-range egg: 1, beaten
• Oil: for frying

Ingredients for Sriracha Mayo

• Mayonnaise: 3 tbsp
• Sriracha: 3 tbsp

Ingredients for Cheese Sauce

• Unsalted butter: 10g/⅓oz
• Plain flour: 10g/⅓oz
• Whole milk: 200–300ml/7–10fl oz
• Cheddar cheese: 250g/9oz, grated
• Cayenne pepper: pinch
• Freshly ground black pepper: pinch

Method

Fried Chicken Preparation

1. Marinate the Chicken: Place the chicken pieces in a bowl and cover them with buttermilk. Marinate in the refrigerator overnight.
2. Preheat Oil: The next day, preheat oil in a deep-fat fryer to 180°C (CAUTION: Hot oil can be dangerous; do not leave unattended).
3. Prepare the Batter: In a bowl, combine the plain flour, onion powder, garlic powder, smoked paprika, filo pastry shards, and beaten egg. Mix until well combined.
4. Coat and Fry the Chicken: Dip the marinated chicken pieces into the batter until fully coated. Carefully place them in the hot oil and deep-fry until golden brown, about 6–8 minutes depending on the size of the chicken pieces. Once cooked, keep warm.

Sriracha Mayo Preparation

1. Mix Ingredients: In a separate bowl, combine the mayonnaise and sriracha sauce. Mix well and set aside.

Cheese Sauce Preparation

1. Make Roux: In a saucepan over medium heat, melt the unsalted butter with the plain flour, stirring constantly to form a roux.
2. Add Milk and Cheese: Remove the saucepan from heat and gradually whisk in the whole milk until smooth. Then add the grated Cheddar cheese and cayenne pepper, whisking until fully combined. Season with freshly ground black pepper to taste.

Serving

1. Assemble the Dish: In a serving dish, pile some shredded Little Gem lettuce and fried bread roll cubes (croutons). Drizzle with sriracha mayo.
2. Top with Chicken: Place the fried chicken pieces on top of the lettuce and croutons.
3. Finish with Toppings: Garnish with jalapeño chillies, pickled red onion rings, and drizzle with cheese sauce before serving.